Bakul Cobek : what are spices for

Ingredients : 200 g chicken noodle flavour instant, boiled 3 tablespoon Margarine 6 chicken eggs 1 can Champignon mushroom, thinly sliced, and fry until the mushrooms are dried. 1 onion, minced 5 cloves garlic, grinded 1 tablespoon salt 1 tablespoon pepper 1 tablespoon nutmeg powder   Condiments:   Chili Sauce Tomato Sauce Tomatoes Cucumber Lettuce Directions : Mix all ingredients well into one omelet mixture. Heat margarine and pour one ladle* of omelet mixture for bottom side and another one ladle for the upper side. Flip the omelet from time to time until both sides are well cooked. Repeat this process for the remaining omelet mixture. Serve hot with chili sauce and other condiments. *Ladle: ± 75-100 ml/g Tips:   Omelet is best enjoyed while hot. When omelet turns cold it tends to harden

Ingredients : 3/4 cup milk 1 teaspoon vanilla extract 3 tablespoons granulated sugar 3 tablespoons mocha flavored instant coffee mix 1 cup crushed ice Directions : In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

Ingredients: 2 pieces milkfish, cleaned and deboned ½ tsp salt 2 cloves garlic, minced 2 eggs, beaten cooking oil, for frying Sauce: 2 tbs cooking oil 1 lime, juiced Coriander leaves for garnish Seasoning: 5 large red chillies 5 small red chillies 3 cloves garlic Salt, to taste 2 tsp sugar Cooking Direction: Cut the milkfish into three parts, coat with salt and garlic, marinate for 15 minutes. Dredge the fish into whisked egg, and then fry with cooking oil until light golden brown and crispy. Remove and drain. Sauce: Heat 2 tbs Bimoli Special, stir-fry seasoning until fragrant. Add the lime juice, mix well. Add the fish, coat with sauce, then remove from heat. Serve milkfish with coriander leaves. 

Ingredients: 250 gr kidney beans, boiled 500 gr lamb, cut into small pieces 2 liter water 2 carrot, cut into flower shape 1 celery stalk, tie into knot 1 tomato, cut into 8 pieces 2 stalks green onion, cut into 1 cm pieces 2 tbs cooking oil Salt, to taste Seasoning: 5 shallots 3 cloves garlic ½ tsp pepper ¼ tsp nutmeg powder Cooking Direction:  Boil the meat until well done. Heat cooking oil, stir fry seasoning until fragrant. Add stir fried seasoning into the water where the meat was boiled. Cook to boil. Add carrot, kidney beans, celery and salt. Cook until tender. Add tomato and green onion mix well then remove and serve immediately.

Ingredients: 300 gr beef, thinly sliced 3 cloves garlic, finely minced Salt and pepper, to taste 2 egg whites 3 tbs cornstarch cooking oil Sauce: 2 tbs cooking oil ½ onion, thinly sliced 2 cloves garlic, crushed 5 tbs oyster sauce 1 tbs tomato sauce 2 tsp black pepper, roughly crushed 1 tsp sugar  Sides: Green peas, boiled Potatoes, fried Cooking Direction:  Coat the meat with garlic, salt and pepper, marinate for 15 minutes. Mix egg whites with cornstarch, add the meat, coat well, set aside for 15 minutes. Fry the coated meat in cooking oil until crispy and golden brown. Remove and drain. Sauce: Heat 2 tbs cooking oil, stir fry onion and garlic until fragrant. Add oyster sauce, tomato sauce, sugar and pepper, cook to boil. Remove from heat. Serve steak with sauce and sides.  

Ingredients: 2 chicken fillet, cut in two pieces 3 cloves garlic, finely minced 2 slices smoked beef 1 red paprika, finely sliced Salt and pepper, to taste 2 eggs, beaten 200 gr breadcrumb 1 liter cooking oil   Mushroom Sauce: 1 tbs cooking oil 1 onion, finely chopped      50 gr button mushroom, finely sliced      1 tbs Wheat flour (medium protein)      250 ml fresh milk      Salt and pepper, to taste  Directions:  Butterfly open the slices of chicken, then coat with garlic, salt and pepper. Marinate for 15 minutes until well seasoned. Take 1 piece of chicken, layer with 1 slice of smoked beef and few slices of paprika on top, fold in half, and tie with strings. Steam chicken for 15 minutes, remove to cool. Dip the chicken in the egg wash then dredge the chicken in breadcrumb to coat. Heat cooking oil, fry the chicken until golden brown. Remove and drain. Sauce: Heat 1 tbs cooking oi...

Ingredients : 500 ml tea 120 ml Sirup Cocopandan 10 mint leaves 200 g ice cubes 100 g Cavendish banana, sliced 1 cinnamon stick Directions : Pour Sirup Cocopandan, cinnamon, mint leaves and banana slices in the tea, leave for three hours Prepare glass and add ice cubes, then pour in the banana tea mixture Garnish with slices of orange and mint leaves